Ingredients

The following ingredients have 10 Servings
  • 1 cup (280g) greek-style yoghurt
  • 600 millilitre thickened cream
  • 3/4 cup (120g) icing sugar, sifted
  • 2 tablespoon finely grated lemon rind
  • 1 cup (320g) lemon curd
  • 150 gram packet thin ginger biscuits
  • 1 cup (320g) blackberry jam
  • 1 cup (150g) frozen blackberries, plus extra, thawed, to serve

Instruction

  • Grease and line a 25cm x 10.5cm loaf pan with freezer film or a double layer of plastic wrap, leaving 10cm overhang.
  • Beat the yoghurt, cream, icing sugar and rind in a large bowl with an electric mixer until soft peaks form. Gently fold in the lemon curd.
  • 3 Place a layer of ginger biscuits over base of prepared pan, overlapping slightly. Spread over a quarter of the yogurt mixture. Dollop teaspoons of the blackberry jam over the yogurt mixture and carefully spread with a palette knife.
  • Place half the frozen blackberries over jam, then cover with another quarter of the yogurt mixture. Top with another layer of biscuits, overlapping as needed to fit.
  • Cover with half of the remaining yogurt mixture then the remaining jam, blackberries and yogurt mixture. Cover completely with overlapping biscuits. Cover with overhanging freezer film; freeze overnight.
  • Invert the pan onto a serving platter and carefully pull away freezer film. Serve topped with extra blackberries.